Gluten-Free Yeast-Free Naan Bread

This Gluten-Free Yeast-Free Naan is soft and chewy with a tender center, lightly crisp edges, and golden charred spots from the skillet. Millet flour gives it a subtle earthy flavor, while Greek yogurt and olive oil help keep the naan supple and pliable rather than dry or crumbly.

Made without yeast, this naan has the texture you want for scooping up curries, dipping into sauces, or using as a wrap.

Why You’ll Love This Gluten-Free Yeas-Free Naan

• Soft and chewy texture – Psyllium husk helps give the naan flexibility and structure without gluten or yeast.
• Lightly charred edges – Cooking in a hot cast iron skillet creates the golden spots and bubbles associated with traditional naan.
• Mild, earthy flavor – Millet flour adds more character than white rice flour, without overpowering the other flavors.
• No yeast required – Baking powder provides the leavening needed for puffing and lightness.
• Stays pliable – The combination of yogurt, olive oil, and psyllium helps prevent the naan from becoming brittle.

Key Ingredients and Swaps

Millet flour: Millet flour gives this naan a slightly earthy, naturally sweet flavor. For a milder flavor, substitute 235 g (about 1¾ cups) white rice flour. (Use weight if possible for best results).

Tapioca starch: This is important for the soft, chewy texture. You can substitute cornstarch or potato starch, although the texture may be slightly different.

Psyllium husk powder: Psyllium powder provides structure and flexibility to the gluten-free dough. If using whole psyllium husk, use 4 tablespoons instead of 3½ teaspoons of powder.

Greek yogurt: Full-fat Plain Greek-style yogurt adds moisture and richness while helping keep the naan tender.

Olive oil: Extra virgin olive oil contributes moisture and flavor. A mild olive oil or vegetable oil of choice can also be used.

Butter: Brush the hot naan with melted salted butter for a richer finish. Ghee works well as a substitute.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

Tips for Making Best Gluten-Free Yeast-Free Naan

Weigh the flours. Gluten-free dough is particularly sensitive to small changes in flour and starch amounts, which can affect how easily the naan rolls out and how soft it is after cooking.

Don’t skip the resting time for the psyllium. The psyllium needs those few seconds to absorb the water and form a gel before it is mixed with the remaining ingredients. This helps create the right dough consistency without using gluten.

Cook the naan as you roll them. This stops them from drying out. If you prefer rolling all eight before cooking, place parchment between each naan and keep them covered with a clean dish towel so they don’t stick together or dry out.

Serving Ideas for Gluten-Free Naan

Serve this naan with Indian curries, my low-fat butter chicken, Easy Low-Carb Eggplant Dip.

It’s also excellent with Lentil Hummus & White Beans with Roasted Red Pepper, Hot Baked Spinach Ricotta Dip, or as a wrap for grilled chicken and vegetables.

For a simple finish, brush the hot naan with melted butter or ghee and sprinkle with chopped fresh cilantro, parsley, or a little garlic.

Storing and Reheating

Store cooled naan in an airtight container or ziploc bag at room temperature for 1 day or refrigerate for up to 4 days.

For longer storage, freeze the naan with parchment between each piece for up to 3 months. Thaw before reheating.

To reheat, microwave for 20–30 seconds or warm briefly in a skillet with few drops of water covered over medium heat. A covered skillet helps restore some of its softness.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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